So my new schedule has really started to interfere with my time in the kitchen! Getting up at 5 AM for a 6:30 AM class after teaching until 8 PM the night before does require making some changes. I decided that if we wanted something other than salad for dinner, I would need to turn to my old friend, Mr Crockpot.
It had been a LONG time since I used my crockpot, so I went searching for a good, healthful recipe. I stumbled upon one that sounded pretty amazing at one of my favorite GF blogs, www.glutenfreegoddess.com . I made my usual adjustments and WOW! It was INCREDIBLE! Rich, creamy, very hearty, very flavorful curry with some fruit AND lots of tasty veggies. I served this lovely dish over a scoop of my jasmine, cumin rice. My hubby and I both agree that this one was so perfectly satisfying it needs to be on regular rotation here at the casa.
This dish TASTES great, but what about the health benefits? One word–LOADED, and you can load it up even more with whatever your body needs to heal, be strong, and feel good! Try some kale instead of or along with the cabbage! Broccoli? Just as you like! Give it a try with your own modifications and let me know what you think!
Crock pot vegetable curry
- 2 T EVOO
- 1/2 t + sea salt (to taste)
- freshly ground black pepper
- chipotle pepper flakes
- 1 can full fat coconut milk
- 3 c veg broth
- 3-4 T curry powder
- 3-4 T red curry paste
- 1 large yellow onion, chopped
- 6 cloves garlic, peeled
- 1/2 # new potatoes cut into quarters or sweet potatoes cut into bite sized pieces
- 1/2 # baby carrots
- 1/2 head of green cabbage, chopped
- 1/2 c raisins
- 2 apples, cored and chopped
- 2 stalks celery, chopped
- 1 can garbanzo beans, drained and rinsed
- 2-3 t ground ginger
- 1/2 jalapeno, not chopped, just sliced open
- juice of 1 fresh
- 1 T agave nectar or honey
- cilantro, to garnish
- ground nuts, to garnish–optional
Turn the crockpot on medium or high. Pour the oil in the bottom of pot and add the garlic, onion, and dry spices. Stir to coat the vegetables. Mix in the rest of the ingredients. Cover and cook for about 30-45 minutes. Reduce the heat to low and cook for 6 plus hours stirring once or twice to keep the vegetables moist and check for doneness. Serve over your favorite rice. I used a jasmine, cumin rice cooked with mostly coconut milk instead of water. Top with some fresh cilantro or chopped nuts.